We examined whether texture modifications, such as chopping and blenderizing, could affect the nutritional value of diets for the elderly. In cooperation with a special nursing home, the following in-facility diets were assessed: regular diet, chopped regular diet (chopped diet) and blender-pureed regular diet (blenderized diet). Results show that the regular diet had approximately the same nutritional value as that calculated for the menu whereas chopped and blenderized diets contained less energy and nutrients. The energy provision was markedly decreased by 70% in the chopped diet and 66% in the blenderized diet when compared to the regular diet. It is possible that the residents receiving the chopped or blenderized diet could be physically less active than those on regular diet. Therefore, in spite of the decreases in both energy and nutrient provision, the values possibly meet their nutritional requirements on an individual basis. Considering the fact that the texture modifications reduce the nutritional value of the chopped and blenderized diets, it is highly recommended to set a nutritional standard for each texture setting and for each individual in order to ensure a personalized nutritional support for the elderly.